Jalebi is a popular treat that you need to add to your sweet treat list. If you’re already familiar with jalebi, then you know what I’m talking about! If you’re not familiar with it, then you’re in the right place.
How do you store jalebi? Can you just bag it and set it aside or does it take special steps to preserve it? We’re here to walk you through everything you need to know to get to the bottom of this question.
Whether you’re a jalebi connoisseur already or you are just starting to be familiar with jalebi, we will share valuable information to let you know everything you should know about what jalebi is, how jalebi is made, and ultimately how you should properly store your jalebi to maintain its integrity and flavor.
Jalebi may seem a bit complicated but it really is pretty simple to store. We hope that you will keep reading to learn all of the best details about how to store jalebi, and then some.
A Guide to Jalebi
To make sure you are fully informed, we feel as though it is important to share with you some background and basic information regarding jalebi. You may read this word and have no idea what it is or you may only know the word by name and need more information.
Regardless of what brought you here to this article, we pride ourselves on delivering the best information that we are able to provide and we hope you will be pleased with the information that we share here.
What Is Jalebi?
Jalebi originated in parts of the Middle East throughout India, Pakistan, and other nearby countries. It is a sweet fried treat. If you’re familiar with the funnel cake, the flavor and process are quite similar to that of a funnel cake.
Jalebi is made by deep-frying maida flour. The flour is often pried into circular shapes or pretzel-type shapes. It is typically a small bite-size piece that resembles candy. Once the flour batter has been deep-fried it is then soaked in a sugary syrup mixture.
You might find pieces of jalebi in some trail mix products. They can be eaten warm or cold. Jalebi are slightly chewy and the coating is crystallized sugar when it is complete.
Jalebi is one of the most common sweets in areas such as India. It is a fun treat with a unique heritage. There are various ways to make jalebi, some require fermentation while others offer instant gratification. The processes are not overly complicated, but they can take some time and do require deep frying.
The Jalebi Process
There are 2 primary ways to make jalebi – fermented or simple. Neither of these is extremely complicated but remember there could be a time factor. We wanted to share with you the basic process of making jalebi so you know what types of ingredients you are working to store.
Here is a list of ingredients used for the different types as well as the sugary syrup coating.
- Maida flour
- Rice flour or corn flour
- Baking soda
- Melted ghee or butter
- Food coloring
- Plain yogurt and buttermilk
- Active dry yeast
- Maida or all-purpose flour
- Rice or corn flour
- Melted ghee or butter
- Food coloring
Sugar Syrup Coating
- Granulated Sugar
- Food coloring
The primary difference between the two types of jalebi is that with the fermented jalebi you must let it set to ferment. To make, combine all of the ingredients and mix well. You may need to adjust some of the ingredients to get the proper texture.
Your jalebi batter should closely resemble pancake batter when fully mixed. If you chose to use the fermented jalebi, you will need to cover the bowl and leave it in a warm or room temperature area to set and ferment for 12 hours or overnight.
If you use the quick jalebi method, you can make it right away, but allowing it to sit for 30 minutes to an hour gives the yeast a chance to fully activate for the best results.
Once you’ve completed that part of the process you can prepare your syrup. Then deep fry the jalebi and soak each one in the syrup for about 5 minutes after frying.
You can serve the jalebi right away or let them cool.
How to Store Jalebi (So It Stays Fresh)
Now that you understand the process for making jalebi, let’s explore your options for storing jalebi. You can store your jalebi for up to 5 days without special requirements to maintain freshness and flavor or you can store jalebi in the freezer if you make a bulk batch and want to save some.
Jalebi is relatively simple to make and you can make large amounts at one time so it’s important to understand what you can do with the pieces to ensure they don’t go bad. Let’s discuss potential upsides and downsides to storing your jalebi for later.
The Upsides to Storing Jalebi
- You can prepare them in bulk.
- You can easily freeze them.
- If you freeze jalebi, they can be used immediately upon removing from the freezer.
- You always have jalebi for later.
- They are simple and easy to store and don’t take a lot of space.
The Downsides to Storing Jalebi
- If you store them on the countertop, your time is limited.
- You must know whether the jalebi or fermented or not to store it properly.
- Are there really any downsides to having a sweet treat at your fingertips?
How to Properly Store Jalebi
Whether you bought pre-made jalebi or attempted to make your own you want to be sure you store them properly so that they don’t go bad. If you are unsure whether your jalebi was fermented or not, we recommend that you play it safe and store it as though they are.
- Store unfermented jalebi in a well-sealed container or sealable storage bag at room temperature up to 5 days.
- Store fermented jalebi in an airtight container or a sealable storage bag in the fridge for up to 5 days.
- Store any type of jalebi in the freezer for an extended life.
- Place jalebi into a freezer bag or an airtight container.
- Store in the freezer for up to 1 year.
As you can see, storing jalebi is so easy! Again, don’t worry too much about whether your jalebi is fermented or not. If you don’t know for sure, simply store it as though it is to be safe and avoid it going bad.
How to Use Jalebi After Storing
Now the question is what does it take to be able to enjoy your jalebi after it has been stored? Do you have to reheat the jalebi or can you eat it as is? The answer is, the choice is up to you!
- If you freeze your jalebi, remove it from the freezer.
- Frozen or cooled jalebi can be enjoyed right away or you can allow it to thaw to room temperature. This will not take long because of the sugar coating.
- If you like your jalebi warm, you can warm a small amount of oil or butter and heat the jalebi on the stove for a couple of minutes. You do not want to use very much butter or oil as it could cause the jalebi to become soggy. Remember you are just reheating.
- You can also warm your jalebi in the microwave. Place it on a plate and cover it with a paper towel. Warm the jalebi for about 30 seconds and it should be ready to enjoy.
We hope that this jalebi guide is full of helpful information to you so that you can properly store your jalebi and be fully informed as to the nature of jalebi.
Below you will find some common questions. We invite you to browse the questions for additional information that could be useful.
Is Jalebi Unhealthy?
Jalebi can be unhealthy, especially when mixed with other sweets. It is made with flour and covered in a sugar syrup mixture. Neither of these is considered a healthy food. However, if you enjoy your jalebi in small portions it is not necessarily bad for you to eat.
Just remember that it is meant to be a treat and you should eat it in reasonable increments to avoid overindulging.
How Did Jalebi Become Well-Known?
Jalebi is known as the national sweet of India. In countries throughout the Middle East, jalebi is a common household sweet. It is also common to be passed out at events and festivals or any public gathering.
Jalebi spread from that area and is a well-loved treat by nearly everyone who tries it. It is so simple to make, store, and enjoy.
Does Jalebi Get Soggy or Soft When Frozen?
The Jalebi is well-preserved by the sugar coating that covers it. This helps to prevent it from becoming soggy or soft when stored or frozen. However, if you feel as though your texture changes you can reheat and reactivate the jalebi.